FYI... for people who are worried about leaking. You can inspect the crust after it's finished blind baking. Save some dough and use that to patch any cracks and holes. no need to bake the patchwork. just fill and bake as normal.
Holy sheet, I am so glad that I am not a gambler, as I would have bet the entire ranch on you adding a bit of chopped fresh dill! I always add it to mine when zucchini is the star and it really does add a wonderful flavor in addition to the onion notes. Thank goodness I don’t have to tell my husband that I lost everything we own on the Alison Roman show today!! 😘
Just made it and it was soooooo good! Due to celiac, had to find a sturdy gluten free crust recipe. Had success subbing David Lebovitz's recipe for Provençal "socca" flat bread as a crust (uses chickpea flour, which is gluten free). Instead of his recommended spices, used rosemary, garlic, and black pepper. Par-baked the crust for about 10 minutes in a cast iron pan. Then followed your instructions. Delicious!
I made the quiche. I waited. Served with a leafy salad with peppery notes. And. It. Was. Amazing 🙏 What I love about your recipes is the simplicity, yeah the unbelievable experience they create. You’re the best!!
I made this recipe but I did actually just cut up the zucchini and cook it because I hate grating things. It turned out really good. I did end up using less cream than the recipe said because my pie dish is small, and I added some fresh thyme leaves. The pre-cooked zucchini had good flavor. It was the recipe I was most excited to try from Sweet Enough and it did not disappoint.
That quiche looks so good. It reminds me of the zucchini pancakes I make on the regular with whatever veggies I have and always feta cheese. Definitely doing this one.
I get the appeal of having some leftover quiche in your fridge, but nothing beats a warm quiche out of the oven, imo... Also glad we get Alison back again more often!
Yum! I went through my weekly spinach quiche baking some years back , time to give zucchini a try (and maybe I’ll add some blistered grape tomatoes for extra flavor). Plenty of time to have this for the weekend. Thanks!
When I lived in Alaska way back when, I had access to ALOT of salmon. I ended making a very different quiche with salmon and gruyere cheese. I can't recall any veggies although I'm thinking asparagus would be a lovely add-in. I also made my own crust and learned from someone who made it often. It was a delicious quiche!
I have quiche like once a week and i can say its one of the most simple dishes ever. I personally prefer Spinach or Swiss chard with some kind of fish or cherry tomatoes as my filling. I can also say when you use Quark or other low moisture milk products instead of heavy cream (and maybe a more aged cheese) U can indeed eat it warm fresh out of the oven without making a mess, and some extra Protein for those who care.
Fun tip? I always make the Betty Crocker box mix crust you just add water to, but roll it out on whole wheat flour, for quiches. Buttery and flavorful, but with a bit of that wheat flavor.
I remember reading that people used to make flour from zucchini. I think that's brilliant. There's so much yield from a crop it makes sense. I love a spinach quiche and I'll be trying your recipe this weekend! 🥒🥒🥒🥒🥒🥒
I’ve never made quiche before, this may be my first time making and the first recipe I try. I think the fact that you said it reminds you of latkes convinced me to make this 🤤
Fave way to eat quiche? Would be with Alison Roman. I would buy lottery tickets for this chance. Miss your shows and this popping up made my week. Xoxo
I love quiche. Anytime quiche Lorraine is on a menu, it's what I order. (I made the tiny strawberry galettes from the book this past weekend, omg! Delightful!)
This video was SO FUN, love the overload of zucchini, the abundance, and the audacity of the zucchini to be so bold, just love it, so much zucchini talk. Also love the quiche jokes and celebration of the quiche, such a fun video.
My brain immediately went to "the first cut is the deepest" at 21:34 just in time 🎶 yay synchrony 😄 Courgette (sorry, Irish viewer here), feta and dill are the perfect culinary throuple.
@@davidcho0828 prob one of North America’s largest agricultural fairs. All kinds of farm animals, rodeos and horse shows, tons of largest veggie contests (picture 2 ton pumpkins), baking contests, and most importantly butter sculptures. Massive coolers with viewing windows and large sculptures of all kinds of items fully made of butter. Maybe like John Wayne made of butter or a castle or or or! Food galore and lots stuff for kids and shopping and so on.
Mmmmm…. Quiche for breakfast, lunch or dinner works but the 11-12 hour is the best, you are right! Definitely better than a frittata. Have to try this next time I have a zucchini crisis. 😂
I lived in Crete for a year and my neighbor would gives me bags of zucchini all the time. Now I get it! I didn't realize zucchini grew so prolifically. He also had chickens and would give me baskets of eggs. So that year of Crete was basically me eating a lot of zucchini omelets. I wish I had this quiche recipe back then!
I love the crust element to this dish - that it can be super thin and still hold what seems a relatively creamy filling (prior to being fully cooked). Will give it a go!
I'll give some love to the humble zucchini. Highly affordable and accessible, obviously. It's relative lack of flavor makes it quite versatile, as it takes on whatever flavors you add. It works in salads, curries, soups, stir frys, fritters, bread, cakes, cold preparations, hot, countless dishes. It's also texturally appealing in both the warmer and colder months - it can be very light, watery, and crunchy, and fresh, but also caramelized and made more robust in flavor. I'm a big fan. One of my favorite types of vegetable preparations that works well with zucchini is a Korean Banchan style side dish. Similar flavor profile to kimchi and delicious hot or cold.
This was delicious! I wasn't sure the crust would be worth the damn hassle of figuring out how to reassemble my brand new spring form pan (seriously, what was I doing wrong?!) but OMG, it really was so yummy, as was the filling. My husband didn't even make a negative remark about it being sans meat! This is going on the regular rotation. PS. I also had 1.75 cups of zucchini water. Congratulations Dan, you win some more!
Love your videos! Thank you. That little kick made my day. Too funny! You are all delightful! Quiche brings me back to the days I was putting my husband (now X-husband) through law school. Inexpensive… long story. Time to give it a go again! Thanks!
Alison ~ if you used gruyere or white cheddar cheese instead of the feta, would you add a bit of nutmeg? I think with a whole wheat crust & the delicious custard, a grate of nutmeg sounds nice.
currently making a spinach goat chz quiche!! easily one of my fav foods. i always make the crust 100% whole wheat just for health benefits and find the homemade crust is always soooo worth it
I watched this entire video knowing I'd never make this quiche because I don't like zucchini. I've tried it so many ways and its just not for me. However what is for me is watching Alison and team make anything. I'll probably also adapt this to ingredients I love and make it that way. Thanks for another great vid.
the funny thing about the zucchini rant is that people have literally told me their favorite thing i've made them is alison's zucchini pasta salad from 2020.
This looks delicious, but I also remembering living in France with my partner from Bordeaux and our last-minute dinner (not breakfast, not lunch) made at home was quiche...
Zucchini lover here 🙋🏻♀️ let’s not throw hurtful words around like BLAND… zucchini prefer to be referred to as mild tasting ❤️ But if you really want it to shine, it’s gotta be grilled!
quiche is an anytime food and it's the only food my mom literally steps out of the kitchen for so my dad can make it - she has fully given up on it and i love that my parents just found out it's not for her to make edit: also about the zucchini water i just wanna shout out my roomie for once making vegetable broth from a tablet and taking a sip of it like tea
This looks so delicious! If you make it ahead, would it be better to reheat as individual slices or the whole thing? And how would you heat it? (Or would you just eat it cold?)
The worst quiche I ever had was from a work cafeteria, it stayed in my stomach for less than 3 minutes, then was quickly expelled into the toilet - I had little control over the whole ordeal. Thankfully I’ve had better since😊
I personally LOVE a dinner quiche. Nothing too fancy. Carrots, onions, spinach and bell peppers for the interior ingredients. Serve it with a salad and maybe some fries if you want them.
Have you experimented with a gluten free crust? I have celiac disease and I've not found any recipes that I love but I trust your texture/flavor sensibilities so I'd love your input if you have any! Thank you🎉
Woah, what a mess!!! I went by weight to make the whole wheat crust, and in my first attempt, I poured in the full 1/3 c water and 1 TBSP of vinegar (both also weighed), and the dough turned into a giant wet disaster. That's a waste of a lot of butter. I don't give up, though, and made it again and this time, only put in half the amount of water and that seems to have done it, but who knows? We'll find out. Yeeeks! {Location: Brooklyn. (only in the first stage--make the dough) }
You had me at "What does zucchini taste like? We don't know..." priceless!
I am a casual quiche persons. I usually have a premade crust in the freezer. I pop it out to use up fridge leftovers and scraps for end week dinners.
I love quiche because so it’s a great way to clean out my fridge. Easy to make, reheats beautifully and always eaten during the Quiche Hour.
Quiche is just the queen of leftovers (okay with pasta) 🍝😂
FYI... for people who are worried about leaking. You can inspect the crust after it's finished blind baking. Save some dough and use that to patch any cracks and holes. no need to bake the patchwork. just fill and bake as normal.
“It can be supple and feel dry at the same time”
It’s true, find me and my skin in the winter months🧴
I love quiche! I always add a tiny bit of nutmeg. Not enough that you think "nutmeg!" but enough to balance things out.
1😊😊😊😊😊😊q😊q1q❤
Holy sheet, I am so glad that I am not a gambler, as I would have bet the entire ranch on you adding a bit of chopped fresh dill! I always add it to mine when zucchini is the star and it really does add a wonderful flavor in addition to the onion notes. Thank goodness I don’t have to tell my husband that I lost everything we own on the Alison Roman show today!! 😘
here for "holy sheet"
Just made it and it was soooooo good! Due to celiac, had to find a sturdy gluten free crust recipe. Had success subbing David Lebovitz's recipe for Provençal "socca" flat bread as a crust (uses chickpea flour, which is gluten free). Instead of his recommended spices, used rosemary, garlic, and black pepper. Par-baked the crust for about 10 minutes in a cast iron pan. Then followed your instructions. Delicious!
I made the quiche. I waited. Served with a leafy salad with peppery notes.
And. It. Was. Amazing 🙏
What I love about your recipes is the simplicity, yeah the unbelievable experience they create.
You’re the best!!
I made this recipe but I did actually just cut up the zucchini and cook it because I hate grating things. It turned out really good. I did end up using less cream than the recipe said because my pie dish is small, and I added some fresh thyme leaves. The pre-cooked zucchini had good flavor. It was the recipe I was most excited to try from Sweet Enough and it did not disappoint.
Quiche is so underrated in 🇺🇸 & 🇨🇦
So good and versatile 😊
That quiche looks so good. It reminds me of the zucchini pancakes I make on the regular with whatever veggies I have and always feta cheese. Definitely doing this one.
for lunch. Too heavy to eat it for breakfast, I have nearly zero apettite in the morning. Looks amazing, Alison!
I get the appeal of having some leftover quiche in your fridge, but nothing beats a warm quiche out of the oven, imo... Also glad we get Alison back again more often!
let it cool tho
Yum! I went through my weekly spinach quiche baking some years back , time to give zucchini a try (and maybe I’ll add some blistered grape tomatoes for extra flavor). Plenty of time to have this for the weekend. Thanks!
blistered u say
When I lived in Alaska way back when, I had access to ALOT of salmon. I ended making a very different quiche with salmon and gruyere cheese. I can't recall any veggies although I'm thinking asparagus would be a lovely add-in. I also made my own crust and learned from someone who made it often. It was a delicious quiche!
what is living in alaska like?
@@davidcho0828 gros o
I have quiche like once a week and i can say its one of the most simple dishes ever. I personally prefer Spinach or Swiss chard with some kind of fish or cherry tomatoes as my filling. I can also say when you use Quark or other low moisture milk products instead of heavy cream (and maybe a more aged cheese) U can indeed eat it warm fresh out of the oven without making a mess, and some extra Protein for those who care.
Fun tip? I always make the Betty Crocker box mix crust you just add water to, but roll it out on whole wheat flour, for quiches. Buttery and flavorful, but with a bit of that wheat flavor.
Your quiche is beautiful. Looks elevate good food to the realm of elegance. And, you always do that.
love the realm of elegance
I remember reading that people used to make flour from zucchini. I think that's brilliant. There's so much yield from a crop it makes sense. I love a spinach quiche and I'll be trying your recipe this weekend! 🥒🥒🥒🥒🥒🥒
I’ve never made quiche before, this may be my first time making and the first recipe I try. I think the fact that you said it reminds you of latkes convinced me to make this 🤤
Quiche is a dinner food in our house (Austria household) :) Served with salad, delishhhhh!!
Just so everyone is aware; this Oscar Meyer ad is the only one I haven't skipped through.
i love franks
Fave way to eat quiche? Would be with Alison Roman. I would buy lottery tickets for this chance. Miss your shows and this popping up made my week. Xoxo
I love quiche. Anytime quiche Lorraine is on a menu, it's what I order. (I made the tiny strawberry galettes from the book this past weekend, omg! Delightful!)
who is lorraine
Thank you for the Oscar Meyer reality check! I actually took you seriously! 😮
My fave quiche is the classic recipe from Julia Child - Quiche Lorraine
I wish quiche would be offered in more restaurants.
Love the addition of the feta!! Making it this week!
Both. All. Quiche all the time, every time.
I love Quiche and I think it's a lunch/dinner item....a frittata is a breakfast item similar to quiche
I saute onions before putting them in the quiche. I like to see the browned onion bits in the final product.
that's fun
This video was SO FUN, love the overload of zucchini, the abundance, and the audacity of the zucchini to be so bold, just love it, so much zucchini talk. Also love the quiche jokes and celebration of the quiche, such a fun video.
i agree, we have fun
My brain immediately went to "the first cut is the deepest" at 21:34 just in time 🎶 yay synchrony 😄
Courgette (sorry, Irish viewer here), feta and dill are the perfect culinary throuple.
what is courgette?
@@davidcho0828 A zucchini who enjoys eating croissants and engaging in philosophical debate over a glass of Cabernet Sauvignon
You should road trip to Toronto for the Royal Winter Fair - most specifically so you can see the butter sculptures, but the whole thing is amazing.
tell me more
@@davidcho0828 prob one of North America’s largest agricultural fairs. All kinds of farm animals, rodeos and horse shows, tons of largest veggie contests (picture 2 ton pumpkins), baking contests, and most importantly butter sculptures. Massive coolers with viewing windows and large sculptures of all kinds of items fully made of butter. Maybe like John Wayne made of butter or a castle or or or! Food galore and lots stuff for kids and shopping and so on.
You look beautiful, Alison!! Love your Home Movies. And congratulations on your wedding! I just read about it ❤️
Mmmmm…. Quiche for breakfast, lunch or dinner works but the 11-12 hour is the best, you are right! Definitely better than a frittata. Have to try this next time I have a zucchini crisis. 😂
I lived in Crete for a year and my neighbor would gives me bags of zucchini all the time. Now I get it! I didn't realize zucchini grew so prolifically. He also had chickens and would give me baskets of eggs. So that year of Crete was basically me eating a lot of zucchini omelets. I wish I had this quiche recipe back then!
OK CRETE GO OFF!!!!!
just ordered your book! Cannot wait.
I love the crust element to this dish - that it can be super thin and still hold what seems a relatively creamy filling (prior to being fully cooked). Will give it a go!
we love a crust
This quiche looks so decadently good !!. Love the addition of the feta!! Making it this week!.
I'll give some love to the humble zucchini. Highly affordable and accessible, obviously. It's relative lack of flavor makes it quite versatile, as it takes on whatever flavors you add. It works in salads, curries, soups, stir frys, fritters, bread, cakes, cold preparations, hot, countless dishes. It's also texturally appealing in both the warmer and colder months - it can be very light, watery, and crunchy, and fresh, but also caramelized and made more robust in flavor. I'm a big fan.
One of my favorite types of vegetable preparations that works well with zucchini is a Korean Banchan style side dish. Similar flavor profile to kimchi and delicious hot or cold.
Quiche is lunch with a yummy green salad.
Omg so true about zucchini, I feel like there is a time in summer where everyone brings one to your house and you end up with 20 all at once!!
Alison, you just keep getting better.
you are so refreshing and flipping funny... TY
This was delicious! I wasn't sure the crust would be worth the damn hassle of figuring out how to reassemble my brand new spring form pan (seriously, what was I doing wrong?!) but OMG, it really was so yummy, as was the filling. My husband didn't even make a negative remark about it being sans meat! This is going on the regular rotation. PS. I also had 1.75 cups of zucchini water. Congratulations Dan, you win some more!
I love that you sprinkled some dill on it at the end!!!!
Love your videos! Thank you. That little kick made my day. Too funny! You are all delightful!
Quiche brings me back to the days I was putting my husband (now X-husband) through law school. Inexpensive… long story.
Time to give it a go again! Thanks!
damn f that dude
The best whole wheat crust is made with whole wheat pastry flour. I use 50% whole wheat pastry flour and 50% all purpose flour. Guaranteed delicious!
the zucchini rant got me lolll
This quiche looks so decadently good !!
We're going to make this! Thanks Alison!
Really appreciate your delicate gold band.
Alison ~ if you used gruyere or white cheddar cheese instead of the feta, would you add a bit of nutmeg? I think with a whole wheat crust & the delicious custard, a grate of nutmeg sounds nice.
someone else wanted n-meg too
2 hours of chilling! when am I supposed to wake up in order to have this ready at 11?
GURL YES YOU'RE HERE! Also I hate quiche it is too soft it freaks me out - I JUST MADE YOUR BLUEBERRY CRISP TODAY
gurl quiche has the rizz
currently making a spinach goat chz quiche!! easily one of my fav foods. i always make the crust 100% whole wheat just for health benefits and find the homemade crust is always soooo worth it
here for Dan's comments. and quiche
I am pretty sure I will make this in the next couple of days! 💛🥧
you should do it
I watched this entire video knowing I'd never make this quiche because I don't like zucchini. I've tried it so many ways and its just not for me.
However what is for me is watching Alison and team make anything. I'll probably also adapt this to ingredients I love and make it that way.
Thanks for another great vid.
same
In quiche we feast 🫶🏻
Love the egg snot close up😂😂❤
Looks yum! I’m going to make this for sure.
the funny thing about the zucchini rant is that people have literally told me their favorite thing i've made them is alison's zucchini pasta salad from 2020.
it's a very good pasta salad
What do you think about store-bought refrigerated crusts? Like from Trader Joe’s?
I just grew a 4kg zuchini (by accident), so I'm gonna be making like 4 of these quiche tonight 😂
This looks delicious, but I also remembering living in France with my partner from Bordeaux and our last-minute dinner (not breakfast, not lunch) made at home was quiche...
y’all had me at Alicia Quiche 😂
Are you telling me your algorithm hasn't pushed the Epicurious video hack of using the box grater on its side???
I've got to make this a.s.a.p. Thanks for another fun, inspiring video:))
GRILLED ZUCCHINI 🤗
Zucchini is my favorite vegetable! I think it's delicious😊
it's good
quiche is the epitome of lunch food DUH
Summer heights high they actually use the word quiche to describe something good 😂
Thank God for quiche. We just planted zucchini’s. 😅
Love it for breakfast or dinner😊
Zucchini lover here 🙋🏻♀️ let’s not throw hurtful words around like BLAND… zucchini prefer to be referred to as mild tasting ❤️
But if you really want it to shine, it’s gotta be grilled!
My favorite, part of a quiche or pie is the crust
I'm happy to eat quiche for breakfast, lunch, dinner, snack--it's an extremely delicious food. 😋
quiche is an anytime food and it's the only food my mom literally steps out of the kitchen for so my dad can make it - she has fully given up on it and i love that my parents just found out it's not for her to make
edit: also about the zucchini water i just wanna shout out my roomie for once making vegetable broth from a tablet and taking a sip of it like tea
That looks amazing! 🎉
This looks so delicious! If you make it ahead, would it be better to reheat as individual slices or the whole thing? And how would you heat it? (Or would you just eat it cold?)
This is when we became best friends. ❤😭😭😭
OOOO! Brush Dijon on the bottom of that crust!
The worst quiche I ever had was from a work cafeteria, it stayed in my stomach for less than 3 minutes, then was quickly expelled into the toilet - I had little control over the whole ordeal. Thankfully I’ve had better since😊
I personally LOVE a dinner quiche.
Nothing too fancy. Carrots, onions, spinach and bell peppers for the interior ingredients. Serve it with a salad and maybe some fries if you want them.
Very delicious looking!
Style is 🎉🎉❤❤
I could even eat quiche for dinner
Yasss!!!
All three...mostly for dinner...but all meals are highly acceptable
My favourite way to eat quiche would probably be on a date with Alison Roman
good luck w that king
I don’t eat certain things at certain times. I’ll eat quiche morning, noon or night
Have you experimented with a gluten free crust? I have celiac disease and I've not found any recipes that I love but I trust your texture/flavor sensibilities so I'd love your input if you have any! Thank you🎉
I'd probably make this as a frittata and serve nice bread with it
I know it's not my business, but... what were you guys doing for 4 hours until the quiche cools down at Alison's kitchen?!!😂😂😂
Maybe film bits for other episodes.
@@kaiju_k5042 yeah we filmed another ep
@@davidcho0828 yay
Woah, what a mess!!! I went by weight to make the whole wheat crust, and in my first attempt, I poured in the full 1/3 c water and 1 TBSP of vinegar (both also weighed), and the dough turned into a giant wet disaster. That's a waste of a lot of butter. I don't give up, though, and made it again and this time, only put in half the amount of water and that seems to have done it, but who knows? We'll find out. Yeeeks! {Location: Brooklyn. (only in the first stage--make the dough) }
It's 9am I am at work and I am hungry. I could smash a big slice of this...😂
damn bro chill
I want that taupe glass bowl